Scones - Strawberry Shortcake

By KeyIngredient

Ingredients

• 1 cup chopped fresh strawberries
• 2 1/2 cups plus 1 tablespoon all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons butter
• 1 egg, lightly beaten
• 3/4 cup whole milk ricotta cheese
• 1/4 cup whipping cream
• Whipping cream
• Coarse suga

Preparation

Step 1

1. Preheat oven to 400 degrees F. In a small bowl, toss together strawberries and 1 tablespoon flour. In a large bowl combine the 2 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.

2. In a medium bowl combine the egg, ricotta, and 1/4 cup whipping cream. Add egg mixture all at once to flour mixture. Add strawberries. Using a fork, stir just until moistened.

3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 10x4-inch rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.

4. Place rectangles 2 inches apart on a parchment paper-lined baking sheet. Brush with additional whipping cream. Sprinkle with coarse sugar. Bake about 16 minutes or until golden brown. Remove scones from baking sheet. Serve warm.